The Bikers' Cookbook: Make All the Adventurous and Classic Recipes from the Bikers and Have a Delicious Feast Today

Table of contents :
Introduction
Chapter # 1 Light Meals and Snacks
Recipe – 1 Spicy Lentil and Kale Soup
Recipe – 2 Steak Pasty
Recipe – 3 No-cook Fruity bars
Recipe – 4 Aubergine and walnut caviar
Recipe – 5 Mexican Corn on the cob
Chapter#2 Sides Dishes
Recipe – 6 Ajitsuke Tamago (Japanese pickled eggs)
Recipe – 7 Lime and Ginger Slaw
Recipe - 8 Ajo Blanco
Recipe – 9 White Asparagus soup (Spargel)
Recipe – 10 Bacon and Sprout salad
Chapter#3 Brunch
Recipe – 11 Brioche French toast with caramelized pears
Recipe -12 Eggs Benedict Casserole
Recipe – 13 Buffalo Wings
Recipe – 14 Spiced Bacon Twists
Recipe – 15 Caramel Apple Strata
Chapter#4 Main Course
Recipe – 16 Roast Cod with lentils
Recipe – 17 Caribbean chicken and pumpkin curry
Recipe – 18 Honey and Soy Glazed trout
Recipe – 19 Cawl
Recipe - 20 Chaschu Pork Remen
Recipe – 21 Pesto – Stuffed Mushrooms
Recipe – 22 Chicken liver and almond pilaf
Recipe – 23 Chicken and Sage Traybake
Chapter#5 Pudding & Desserts
Recipe – 24 Almond Rice Pudding and Cherry compote
Recipe – 25 Rhubard and custard pots
Recipe –26 Blueberry Pancakes
Recipe – 27 Fruity bread and butter pudding
Recipe - 28 Chocolate Peanut Butter Mug-Cake
Recipe – 29 Jam Roly –Poly
Recipe - 30 Lemon Pudding
Conclusion
Author's Note
About the Author

Citation preview

The Bikers’ Cookbook Make All the Adventurous and Classic Recipes from the Bikers and Have a Delicious Feast Today

BY: Brooklyn Niro

Copyright © 2021 by Brooklyn Niro. All Rights Reserved.

License Notification The author of this book reserves the right to all copyrights. The contents of this publication are not to be repackaged or reproduced in any form. Any attempt to frivolously copy, publish or distribute any of the contents of this book will be of the copyrights law and leave you liable to litigation. The author restates that the contents of this publication are carefully confirmed and researched before publication to inform its readers but won't be held accountable for the use of the information it renders.

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Table of Contents Introduction Chapter # 1 Light Meals and Snacks Recipe – 1 Spicy Lentil and Kale Soup Recipe – 2 Steak Pasty Recipe – 3 No-cook Fruity bars Recipe – 4 Aubergine and walnut caviar Recipe – 5 Mexican Corn on the cob Chapter#2 Sides Dishes Recipe – 6 Ajitsuke Tamago (Japanese pickled eggs) Recipe – 7 Lime and Ginger Slaw Recipe - 8 Ajo Blanco Recipe – 9 White Asparagus soup (Spargel) Recipe – 10 Bacon and Sprout salad Chapter#3 Brunch Recipe – 11 Brioche French toast with caramelized pears Recipe -12 Eggs Benedict Casserole Recipe – 13 Buffalo Wings Recipe – 14 Spiced Bacon Twists Recipe – 15 Caramel Apple Strata Chapter#4 Main Course Recipe – 16 Roast Cod with lentils Recipe – 17 Caribbean chicken and pumpkin curry Recipe – 18 Honey and Soy Glazed trout Recipe – 19 Cawl Recipe - 20 Chaschu Pork Remen Recipe – 21 Pesto – Stuffed Mushrooms Recipe – 22 Chicken liver and almond pilaf Recipe – 23 Chicken and Sage Traybake Chapter#5 Pudding & Desserts Recipe – 24 Almond Rice Pudding and Cherry compote Recipe – 25 Rhubard and custard pots Recipe –26 Blueberry Pancakes Recipe – 27 Fruity bread and butter pudding Recipe - 28 Chocolate Peanut Butter Mug-Cake Recipe – 29 Jam Roly –Poly Recipe - 30 Lemon Pudding

Conclusion Author's Note About the Author

Introduction

Some people are born with a passion for making delicious food, and they have the craving to cook something different and new, making meals perfect and present in different and unique styles. In this book, we are discussing the bikers who are enjoying adventures and having fun together with the food and use different ingredients to make the old-style dish into the new version and bring innovations, their recipes are incredible in taste, and you will love their recipes. They traveled together, tried different recipes together, and made us enjoy the best moments with their delicious food. Their recipes are incredible and tasty. You can try the recipes of starter, main course, side dishes, and the yummiest pudding and desserts. Make your life easy and entertaining by trying the biker's amazing recipes. Once you make it, you will feel the taste of life and the combinations of vegetables, chicken, cheese cream, nuts, and also you get the dietary food. They achieved the awards of the national cookbook. They were just incredible hosts, and their humor was amazing. So what are you waiting for? Let's enjoy food and taste this new phase of life.

Chapter # 1 Light Meals and Snacks

Recipe – 1 Spicy Lentil and Kale Soup

This recipe seems to be different and yummiest because of its texture and soup taste. This soup is for the spicy or the sour lovers; try this one Lentil and kale soup, and try with your friends and homies. This combination is with vegetable and Harissa red paste, which makes this soup more unique let's try it and have fun. Cooking time: 50 minutes Serving size: 4 Ingredients: Olive oil 2 tablespoons Chopped finely onion 1 Chopped finely carrot 1 Chopped finely celery sticks 2 Harissa red paste 2 tablespoons Brown lentils 200g Water or vegetable stock 1.5 liters Spinach or kale 200g Black pepper and salt to taste For Serving: Lemon squeeze Chopped finely parsley Instructions: Take a large saucepan, heat the oil, and add the carrot, celery, and onion. Cook it for 10 minutes on low-medium heat until the vegetables become soft and slightly brown beside the edges. Stir and cook in red harissa paste; it should be followed by lentils, and season it with salt and pepper. Pour in on the water or stock and cook it until it gets to a boil. Now cover it through the lid and leave it for simmer until lentils get tender and become emerged in the soup. This step will take 20 to 30 minutes. If you are taking kale, cut it into thick woody stems, now take off the leaves, and put it into the soup. Wait for 20 minutes until the lentils being to cook.

If you want to add the spinach, add it till the lentils become cooked. If you like the thick texture or light, you can leave the soup. You can use the stick blender to blitz it to mix it completely. Serve it with lemon juice and garnish it with parsley.

Recipe – 2 Steak Pasty

Once you ever try the steak pasty yet, if no then we have a superb delicious recipe by bikers. They both were amazing for making delicious recipes like this and share with you people. You must try this once time, and you will try it over and over, make it and feel as special as you are! Cooking time: 1 to 2 hours Serving size: 1 large pasty Ingredients: Plain flour, ½ lb., take extra for dusting Baking powder 1 teaspoon Salt ½ teaspoon Unsalted butter 2-1/2 oz/60g Egg yolk 1 free-range Water 2-1/2 oz /60ml Beaten egg 1 free-range For Filling: Chopped finely swede 50g/20z Peeled potato 150g/5-1/2 oz, cut it into cubes Chopped finely onion 50g/2 oz Steak rib-eye 100g/3-1/2 oz, cut it into small pieces Fresh chopped parsley 1 tablespoon Ground freshly pepper and salt Instructions: For making the pastry, take a food processor to add plus the flour, salt, baking powder, egg yolk, and butter, and mix it until it gets or like bread crumbs. Now add the water gradually, add one tablespoon at one time. Mix them constantly until it becomes like a dough. Roll up the dough like a ball. Now wrap it and keep it in the refrigerator for an hour.

After this, for preparation of filling, take a pan, add the water and salt, and get it to boil. Add the potatoes and chopped sewed and cook it for 4 to 5 minutes until it gets tender. Then drain it well and refresh it in cold water, and keep it aside. Preheat the oven to 350 F. Take out the chilled pastry dough, put it on the clean, floured surface. You can take a dinner plate as a templet and cut it into a large disc from the dough. In the middle of the pasty disc lie down the onion. Take a spoon of chopped steak and also the spoon of sewed or potato on it. Sprinkle it with the season and with chopped parsley. Sprinkle the pepper and salt according to your taste. Take the beaten egg and brush it on the edges of the pastry disc. Now seal it together with the edges of the pastry with the help of your finger. On top of the filling, the seal should be set like this. Make a small hole on the top of the pastry with the help of a knife. Take the leftover beaten egg and brush it on the pastry. Take the baking tray and place the pastry on it. Now, bake it for 25 to 30 minutes until it gets golden brown. Serve it and enjoy it.

Recipe – 3 No-cook Fruity bars

This one recipe is full of nutrition and healthy because all the dry fruits are healthy, and a mixture of dates will make its taste more incredible. Try this easiest recipe, and if you feel some hunger, you can easily go for it. It's easy to store and fancy to present to your guest, so let's enjoy some healthiest food. Cooking time: 30 minutes Serving size: 5 Ingredients: Nuts 25g ( peanuts and cashew of any sort) Pitted dates dried 400g Dried fruits 200g (apricot, prunes, raisins, figs) Orange juice 1 ( if you want) Porridge oats 400g Desiccated coconut 50g Cinnamon 1 teaspoon Mixed seeds 50g ( sesame, sunflower pumpkin) Instructions: Take a square baking tin with a film cling of 20 cm line. Take the food processor and add the nuts, and process it for the second or two till they get roughly chopped. Put it into the bowl and keep it aside. Take the food processor again, add the dried fruit, pulse until they are mixed into the sticky form, and stop the mixture from putting down constantly. If your processor feels struggling to cope up with it, gradually add the orange juice. It's your choice, you are not forcing to add much of it. Mix the desiccated coconut, porridge oats with cinnamon. Add this mixture for the third time and constantly pulse it, and put the mixture to move downwards until it becomes properly combined. Add the chopped nuts and the seeds in the end and pulse twice until it completely combines until the mixture is not

broken further. In the prepared tin, press the mixture evenly; no one corner will be left. Then put it into the freezer for 15 to 20 minutes, then cut it into the square slice. Keep it stored in the fridge until you will be needed. Serve it chill and enjoy a healthy diet.

Recipe – 4 Aubergine and walnut caviar

This recipe has an amazing texture and specialty just because of its taste with aubergine, and the walnut makes it more delicious and super quick. Its ingredients are more easily available at your home, and just make some healthy food for your homies and buddies, eat it and be healthy. Cooking time: 30 minutes to 1 hour Serving size: 4 Ingredients: Olive oil 2 tablespoons Aubergines 2 large 2 crushed or 2 thinly sliced, garlic cloves 4 Lemon juice 1 Chopped finely parsley 2 tablespoons Chopped finely mint 2 tablespoons Finely chopped mints 50g / 1-3/4 oz For serving: Sour cream Blinis Pomegranate seeds Instructions: 1. Preheat oven to 350 F. 2. Take the aubergines and cut them into the deep slits and the regular intervals from all the sides. 3. Stuff it with the garlic sliced. 4. Place it on the baking tray, then roast it in a heated oven just for 45 to 60 minutes. 5. When they begin to be ready, these should be wrinkly, soft, and turn into black /brown color. 6. Take the aubergines and put them into the colander, and let it be cool. 7. When they become cool and able to handle, they peel off their skin. 8. Now time to squeeze out its liquid and as much as possible.

9. Now chop it finely. 10. Place it into the bowl, and then add all the rest of the ingredients. 11. Mix it well. If you like a smoothy slightly texture, you may use the food processor or the stick blender. 12. Serve it with sour cream and blinis, sprinkle a few of the pomegranate seeds. 13. Serve it immediately and enjoy.

Recipe – 5 Mexican Corn on the cob

You might try the salty or buttery corn cobs, but today we have the spicy recipe for the spicy lovers, and it's serving with delicious cobs that make it richer and flavors. Just try this recipe for your upcoming guest and make them curious while serving this dish. Make and have fun together. Cooking time: 15 minutes Serving size: 2- 4 Ingredients: The skin on garlic cloves 4 Husks removed corn cob 4 large Lime wedges, for serving Sea salt flaked to taste Ground freshly black pepper to taste For Spicy Dressing: Yogurt low-fat 2 tablespoons Lime zest 1 Light mayonnaise 2 tablespoons Chipotle paste 1 tablespoon Instructions: 1. Take a big saucepan, add the water and bring it to a boil. 2. Add the cloves of garlic and bring it to boiling for five minutes. 3. Take the slotted spoon, then remove it with it, keep it aside. 4. After this, add your corn cobs, then boil them for 2 to 3 minutes until your corn gets tender. 5. Remove it from the heat, and corn cobs should be drained. 6. To prepare the dressing, take the garlic, squeeze their flesh from their skins into the bowl, and press it to make a paste. 7. Now mix it with yogurt, mayonnaise, chipotle, and the zest of lime. Then season it with pepper and salt.

8. Time to serve cobs using sea salt, lime wedges, and black pepper. 9. Take a spicy dressing bowl and keep it on the table that everybody can enjoy it by themselves as they want. 10. Serve it immediately and enjoy it.

Chapter#2 Sides Dishes

Recipe – 6 Ajitsuke Tamago (Japanese pickled eggs)

If you want to taste the Japanese style of pickled eggs, then today here we have an amazing and different recipe for eggs. Most of us like to eat eggs, but try to bring some change in your life, and turn your recipes towards the new one just make and have fun with your family. Cooking time: 10 minutes Serving size: 6 Ingredients: Eggs free-range large 6 Soy sauce lightly 100ml/3-1/2 fl oz Mirin 100ml 3-1/2 fl oz Sake 100ml 3-1/2 fl oz Caster sugar 6 tablespoons Instructions: 1. Take a medium saucepan, fill it with water about three-quarters, and bring it to a boil. 2. Once they start boiling, add the eggs carefully to the pan and bring them to boil only for 6 minutes. 3. You can use the timer to make the perfect runny lovely yolk. 4. Once they cooked, now convert it to the ice-cold bowl of water and peeled it carefully. 5. You have to handle these eggs carefully because of its yolk is still runny. 6. Add the rest of the ingredients, including the 100ml/3-1/2 fl oz water, to the other saucepan. 7. Bring it to simmer gently, and cooked it until the sugar becomes dissolved. 8. Remove it from the heat and let it to be cool. 9. Take the small container and placed the eggs on it, and it becomes neatly, let the liquid neatly cover these eggs. 10. Now put it into the cold water, marinate it, and place the small jay cloth or muslin to cover these eggs. 11. It will help you make sure that the eggs become soaked properly and the eggs flow down in the liquid. 12. Marinate it for 12 hours, but if you want, ideally then for 24 hours. 13. Serve it and have fun.

Recipe – 7 Lime and Ginger Slaw

Have you ever the spicy slaw, if no then here today we have an amazing recipe for slaw which is full of healthy vegetables and nutrition, you must try it with the barbecue or with the Thai-style of prawn, we surely prefer you to make this recipe and enjoy it alone or with different delicious items, make it and spread happiness together. Cooking time: 30 minutes Serving size: 4 Ingredients: Finely shredded Chinese cabbage ½ Finely shredded red cabbage ½ Finely peeled, chopped red onion 1 Finely sliced and trimmed spring onion 4 Finely sliced pak choi 3 ( cut into half lengthwise) Fresh beansprouts 150g/50 oz Julienned mangetout 75g/3 oz Fresh mint leaves 1 bunch Fresh coriander leaves 1 bunch Japanese ginger pickled 75g/3 oz For Dressing: Vinegar rice wine 125ml/4-1/2 fl oz Flakes sea salt 1 teaspoon Olive oil extra virgin 125ml/4-1/2 fl oz lime juice 2 sesame oil 2 tablespoons mirin 4 tablespoons finely fresh grated ginger 1 tablespoon Instructions: For making slaw, take a large bowl, put all the slaw ingredients, and mix it. For the dressing: take all the ingredients of dressing and whisk, and combined it completely. Pour it on the slaw and mix it until the vegetables become well coated with the dressing.

Serve it immediately and enjoy.

Recipe - 8 Ajo Blanco

This recipe seems to be like a soup texture. You can easily make it at home serve it as the side dish, its mixed flavors are mild, crisp, bright, and sweetness make it more incredible. Its texture looks amazing, like a bit of creamy, and with garlic, the taste looks amazing, let's try it today and enjoy. Cooking time: 10 minutes Serving size: 4 Ingredients: Balanced whole almonds 200g Crust removed, white bread 75g Iced water 600ml Finely chopped garlic cloves 2 fat Deseeded, peeled, and roughly chopped cucumber ½ Olive oil 75ml White wine or sherry vinegar 1-2 tablespoons White pepper and salt to taste For serving: Flaked almonds 1 tablespoon Halved and peeled, green grapes seedless 24 Olive oil 2 tablespoons Instructions: Take the dry frypan, put the almonds on it on medium heat. Watch and shake regularly. As you can smell the almonds, you can remove them from the heat, and they are starting to change their color. Repeat the same procedure with flaked almonds for garnishing reserve them. Take the bread and covered it in the water for 10 minutes until it gets softened. Squeezed and drain it out from the water. Take the food processor, and add the whole almonds in it, also add the bread, and process it until the almonds get finely fairly ground. Add the cucumber and garlic and continue to process it, then drizzle it in the leftover water, half of the vinegar, and olive oil.

For taste, season it with white pepper and salt, and drizzle it with more vinegar as it requires. The soup texture should be smooth, grainy, and like a fine sieve. Convert it to a jug or bowl, chill and cover it for 2 hours. For serving: take the bowl and put the ladle on it, top it with the almonds flakes, drizzle it with olive oil, and peeled grapes. Serve it immediately and enjoy it.

Recipe – 9 White Asparagus soup (Spargel)

This recipe seems to be the germen white soup. During the Spargel season, it will be more valuable because of weather, the demands of delicious soup begin more, especially the white soup in Germany. This soup has the right way to cook, and the stems make the delicate soup, serve it and have fun together. Cooking time: 30 minutes to 1 hour Serving size: 4 to 6 Ingredients: White asparagus 1lb Unsalted butter 50g Finely chopped shallots 1 Chicken stocks pints 700ml Crème Fraiche 4-1/2 tablespoons Egg yolks 2 Sherry dry fino 1 tablespoon For garnish, chopped parsley 2 tablespoons Flakes of sea salt White pepper Instructions: First of all, take the asparagus and peel it from the top to the end. Tips should be chops and keep them aside, then take the stalks and cut them from 1cm pieces. Take the saucepan, melt the butter, and also the sweet shallots for 5 minutes until it gets translucent. Now add the chopped asparagus od stalks, keep them aside, and gently sweet them with the shallots for 5 minutes again. Simmer and pour it in the stock until stalks become tender for 20 to 30 minutes. It depends on the stalk's thickness. Put all the things in the processor and process it until it gets smooth, and place it back in the saucepan. Add the soup back and simmer it. Now add the reserved tips of asparagus. Cook it gently, just for 5 minutes, until it gets to cook thoroughly.

Now mix it with the franchise crème, sherry, and the egg yolk in the small bowl. Take off the pan from the heat and add or cook the mixture into the soup and stir it gently for twice of minute until the egg yolks become thickened in the soup. Warm it on the gentle heat, stir it constantly and be careful that the asparagus tip will not be broken. Garnish the soup with a sprinkle of the parsley well –buttered on a generous slab and with the german potato bread on the side. Serve it warm and enjoy it.

Recipe – 10 Bacon and Sprout salad

This recipe is highly delicious and yummiest with the bacon and sprout salad. It is a truly attractive and colorful salad. Try this recipe today, the healthiest and mixed with some sweetness and slaty texture; give a try with glossy and plump cranberries or with pecans and bacon. Cooking time: 10 to 30 minutes Serving size: 6 Ingredients: Olive oil 1 tablespoon Bacon smoked lardons 100g/3-1/2 oz Trimmed Brussels sprouts 500g/1-3/4 oz Cranberries dried 50g/1-3/4 oz Mixed bag leaves Sherry or marsala 100ml/3-1/2 fl oz Lightly toasted pecans 50g/1-3/4 oz For dressing: Walnut oil 3 tablespoons Sherry vinegar 2 tablespoons Honey ½ teaspoon Mustard ½ teaspoon Instructions: Take a large saucepan, heat the olive oil, add bacon, and cook it until it gets crisp and the fat becomes rendered off. Take a slotted spoon and remove it with it. Drain it on the paper towel. On this pan, add the thinly slice of Brussels sprouts. Cook it on high heat until the sports become brown from the edges. Add the water of 100ml/3-1/2 fl oz and constantly cook it and stir it regularly, until the water becomes less or Brussels get cooked. They have to be looked fresh but wilted a little. Keep it warm. After this, take a small saucepan, add the cranberries to it and cover it with the marsala.

Simmer and boil it until all the liquid becomes immersed by the cranberries. The cranberries look plump or glossy. Mix the walnut oil, mustard, honey, and sherry vinegar and mix it. Season it with pepper and salt. For assembling the salad, take a bowl and arrange the leaves or in the serving platter. Take the Brussels sprouts and toss them gently with the dressing. Sprinkle it with pecans, bacon, and cranberries. Serve it immediately and enjoy it.

Chapter#3 Brunch

Recipe – 11 Brioche French toast with caramelized pears

This recipe is full of nutrition, and its taste combined with the caramelized pears and the ginger syrup make it more delicious. It's easy to cook and highly indulgent as a breakfast. So let's try this recipe today for your family, and you will be trying this recipe over and over. Cooking time: 10 to 30 minutes Serving size: 4 Ingredients: Eggs free-range 4 large Maple syrup 4 tablespoons Vanilla pod ½ ( seeds should be scraped out and cut into lengthways) Salt of pinch Demerara sugar 100g/3-1/2 oz, also caramelized pears 1 tablespoon Pecan nuts 50g/1-3/4 oz Unsalted butter 60g/2-1/4 oz Brioche 4 slices Cored and cut it in thick slices, peeled conference pears 3 Finely chopped, the stem of ginger in syrup 75g/2½ oz Reserved from stem ginger or syrup 100ml/3½ fl oz Crème fraiche 4 tablespoons Little juice or zest of unwaxed lemon 1 For dusting: icing sugar Instructions: Take a large bowl, whisk the maple syrup, eggs, pinch of salt, vanilla seeds together. For the process of caramelized pecans, take a small pan and heat the sugar until it returns to change its color. ( be careful while mixing sugar it will be dangerous because it is very hot and try to use a deep pan) Add the nuts, stir and cook it to coat well.

Put it over the mixture in the lined baking tray on a non-stick baking sheet. Let it cool and wait until it gets harden for some minutes, then chop it into small pieces. Take a large non-stick frying pan and melt the butter of 50g. Take the mixture of egg and dip the brioche slices and fry it into the butter melted pan just for 1-2 minutes, until it gets golden brown. Take a non-stick pan, heat the rest of the butter. Add the pear sliced, reserved the rest of the slices for garnishing. Add the sugar of tablespoon in the pan and cook it for 2-3 minutes. After this, add the syrup and the chopped ginger. Cook it again for 1 to 2 minutes, Until the liquid becomes absorbed and pears become caramelized. Take the four plates to arrange the toasted brioche. Top it with the fresh pear or caramelized pear slices, with the zest or squeezed of lemon and crème Fraiche. Scatter it with chopped pecans and dust it with the icing sugar. Serve it immediately and enjoy.

Recipe -12 Eggs Benedict Casserole

This recipe is quick and easy, delicious, and seems to be healthy also. It's simple assembling with ingredients and easily available at your home, so make it this healthy and serve it as an elegant brunch or breakfast. You will enjoy this tasty casserole eggs benedict, so let enjoy it. Cooking time: 45 minutes Serving size: 12 Ingredients: Chopped Canadian bacon 12 ounces English muffins 6, cut and split into 1-inch piece Eggs 8 large Onion powder 1 teaspoon Milk 2 cups Paprika ¼ teaspoon Hollandaise Sauce: Egg yolk 4 large Whipping heavy cream ½ cup Lemon juice 2 tablespoons Dijon mustard 1 teaspoon Melted butter ½ cup Instructions: Take a greased baking dish of 3-qt or in 13x9, and place half of the Canadian bacon. Top it with the English muffins and the rest of the bacon. Take a large bowl, whisk the milk, onion powder, eggs. Pour it on the top and cover, and refrigerate it overnight. Preheat the oven to 375 degrees. Remove the casserole from the refrigerator when the oven heats.

Top it with paprika, cover it, and bake it for 35 minutes. Bakr and uncover it for 10 to 15 minutes more or until the knife becomes clean when it is inserted in the center. Take a metal bowl or the double broiler on the simmering water, whisk the creams, egg yolks, lemon juice, and mustard until it gets blended. Cook it until the mixture gets thickened, and coat it to a metal spoon until the temperature reaches 160 degrees. Whisk it constantly. Reduce the heat to low, pour it into melted warm butter very slowly, and whisk it constantly. Serve it immediately with the casserole.

Recipe – 13 Buffalo Wings

These buffalo wings its name is different and unique, as these are indifferent, so today we are sharing with you the biker’s taste and a dish of America. This recipe and its seem to be the best, and it's a perfect combination with blue cheese sauce. It is a perfect meal for enjoying a party. Cooking time: 30 minutes to 1 hour Serving size: 4 Ingredients: Chicken wings 1kg/2lb 4 oz, flats, and drumettes split it and removed tips For frying. Vegetable oil Some celery sticks Ground freshly salt and black pepper For Hot Sauce Butter 50g/1-3/4 oz Crushed garlic cloves 2 Hot sauce 125ml/4 fl oz Cider vinegar 1 tablespoon Caster sugar 1 teaspoon For blue cheese sauce: Blue creamy cheese 100g/3-1/2 oz Chopped finely onion 1 small Buttermilk 100ml/3-1/2 fl oz Crème Fraiche 150ml/5 fl oz Cider vinegar 1 teaspoon Instructions: Take the wings and sprinkle them with salt generously. Keep it in the refrigerator rack, chill, and cover it overnight

when you fry; it will become crispy. When you want to fry it, take it out from the fridge an hour before, keep it at room temperature, and dry it. For making, the hot sauce, take a small saucepan and melt the butter and add the garlic to it. Cook it for 2 minutes gently, and then add the vinegar, hot sauce, and sugar. Season it with pepper and salt. For making the creamy cheese blue sauce, take the cheese and mash it with the onion, crème Fraiche, onion, and vinegar. Take a large saucepan, add enough oil for deep frying. Fill it more, not with the halfway. Heat the oil to 300 F (do not leave the hot oil, it will be dangerous). Take the wings and cook them into batches for 10 minutes, then drain the excess oil. Raise it again the temperature of the oil to 190 C and fry it again. Cook It for 2 minutes more, until it gets crispy and brown. Turn it out on the paper towel. Take a bowl and place the wings on it and smother into the hot sauce. Time to serve it with blue cream cheese sauce and with celery sticks. Serve it warm and enjoy.

Recipe – 14 Spiced Bacon Twists

This crispy and delicious recipe of twist bacon, very simple and easy recipe for you all. If you have a very short time and want to eat some sweet and savory, then try this one recipe you will be amazed after trying this recipe, so make it for your homies and buddies. Let's have fun together. Cooking time: 25 minutes Serving size: 5 Ingredients: Brown sugar packed ¼ cup Ground mustard 1-1/2 teaspoons Ground cinnamon 1/8 teaspoon Nutmeg 1/8 teaspoon Cayenne pepper dash Bacon strips cut, 10 centers Instructions: Preheat the oven and combine the 1 to 5 ingredients. Rub the bacon from both sides. Now twist this bacon and place them on the rack of 15x10x1 in the baking pan, Bake it for 25 to 30 minutes or until it gets firm. If you want, then bake it longer. Serve it warm and enjoy it.

Recipe – 15 Caramel Apple Strata

Here we have a super yummiest recipe for you all. If you want to take it as a breakfast or brunch, try this one. It is the perfect dish if you want to the office or your workplace, then take it out from the refrigerator and enjoy this with the incredible yummiest caramel sauce, so what are you waiting for? Try it and make your life easy and happy. Cooking time: 50 minutes Serving size: 12 Ingredients: Brown sugar packed 2 cups Cubed butter ½ cup Corn syrup ¼ cup Chopped and peeled apples 3 large Lemon juice 2 tablespoons Sugar 2 tablespoons Apple pie spice 1 teaspoon Cinnamon bread day-old 1 loaf 1 lb. Chopped pecans ½ cup Eggs 10 large Milk 1 cup 2% Salt 1 teaspoon Vanilla extract 1 teaspoon Instructions: Take a small saucepan, add and combine the butter, sugar, and corn syrup. Bring it to a boil on medium heat, stir it constantly. Stir and cook it for 2 minutes or until it gets thickened, and keep it aside. In a small bowl, combine the apples, sugar, pie spice, and lemon juice. Take a greased baking dish of 13x9 in, arrange the half bread slices in it. Drizzle it with caramel sauce. Sprinkle it with pecans, top it with the rest of the bread.

In a large bowl, combine the milk, eggs, vanilla, and salt. Pour it on the top, cover it, and keep it in the refrigerator overnight. Put the caramel sauce in the refrigerator and cover it. Take out the strata from the refrigerator for 30 minutes before baking. Uncovered and bake it at 350 at 50 to 55 minutes, until the knife comes out clean, when we will insert it in the center of it. Before the cutting, wait for 10 minutes. Heat the rest of the sauce and melt it in the microwave, drizzle the warm sauce on the strata. Serve it immediately and enjoy.

Chapter#4 Main Course

Recipe – 16 Roast Cod with lentils

This recipe seems to be the Spanish recipe; its taste and texture become incredible when it makes it with good partners like cod and chorizo. This recipe is rich in flavor, and you must try this one as a main course dish and present it to your family with garnishing. So have fun together. Cooking time: 15 minutes Serving size: 4 Ingredients: Cod skinned loin fillets 4x150g Dried thyme 1 teaspoon Diced cooking chorizo 150g Sherry and Marsala 50ml Cherry tomatoes 300g Cooked puy lentils 250g Instructions: Preheat the oven at 200 degrees C/fan 180 degrees/gas6. Take the cod fillets, season it with salt and pepper, take the olive oil, and brush on it from both sides. Sprinkle it on the thyme, and roast these cod in the oven for 12 to 15 minutes until it gets cooked thoroughly. Remove these cod from the oven and keep them aside. When the cod is roasting, take the frying pan, put the chorizo, and cook it on medium heat until it becomes brown from all the sides and drain it out the plenty of oil. Strain it and then waste it. Take a pan, turn up the heat and add the sherry or marsala to it. It begins to make a bubble and then adds the cherry tomatoes should be plumped up, and it looks ready almost. Add and stir the lentils in it, and the tomatoes get warms. Take the plate, placed the pile of lentils, cherry tomatoes, and chorizo, and top it with the roasted cod. Serve it with green vegetables. Serve it immediately and enjoy it.

Recipe – 17 Caribbean chicken and pumpkin curry

This recipe is incredible in taste and texture, and this will make your day more special when you make this for lunch or also can make it for your guest, so the combination of chicken and pumpkin gives you a different and amazing taste. Let's try the different recipes in your life, bring some change in your life, and have fun! Cooking time: 1 to 2 hours Serving size: 4 Ingredients: Skinned or jointed chicken, chicken thighs bone in 8 For marinade: Roughly chopped spring onion 4 Roughly chopped garlic cloves 4 Roughly chopped, ginger piece root 20g/ 1/3 oz Seeds removed, chilies scotch bonnet 2 chopped finely Juice and zest of lime 1 Preferably Caribbeans or blended curry powder 2 tablespoons medium Allspice ground ½ teaspoon Ground freshly black pepper and salt For Curry: Coconut or vegetable oil 1 tablespoon Thickly sliced onion 1 Water or chicken stock 300ml Diced and peeled tomatoes 2 Thyme sprigs 2 large Bay leaves 2 Chunks of pumpkin 400g/14 oz Lime juice ½ Rum 1 teaspoon (optional)

For serving: Steamed rice Spring onion sliced Fresh chopped parsley or coriander Instructions: Take a bowl, put the chicken thighs, and season it with pepper and salt. Take a small food processor, add all the marinade ingredients, and process it to make a paste. If you want, then add some water. Put all the marinade paste on the chicken and mix it completely until it gets completely covered. Leave and cover it for as long as you can- at least for the 2 hours. But it is better to keep it overnight. You have to keep it in the refrigerator. For the preparation of curry, take a large casserole and heat the coconut or vegetable oil in it. For several minutes, add the onion and on medium heat until it gets to change its color. Add the marinade or the chicken to the casserole, not to make the chicken brown. Before adding the stock or water, for a couple of minutes, cook the marinade ingredients. Add the thyme, tomatoes, and bay leaves and also season it with pepper and salt. Cook it until it gets to boil, now turn the heat slow and leave and cover it for 40 minutes. Add pumpkin and cook it for 10 minutes more, covered it. Pour the rum or the lime juice. Take it off the lid. Then, cook it for 5 to 10 minutes more to slightly reduce the sauce, and finish off the cooking pumpkin. Serve it with steamed rice and top it with spring onion sliced and coriander or fresh parsley. Serve immediately and enjoy it.

Recipe – 18 Honey and Soy Glazed trout

Here we have an amazing recipe for you all who love to eat the fish, even if it is frying or like another way, so try this trout recipe that is soo quick and delicious. Once you make and serve it with the marinade sauce, the soothing ingredients of marinade will make its taste more incredible and unique so enjoy it. Cooking time: 10 to 30 minutes Serving size: 4 Ingredients: For trout: Skin and bone removed trout fillets 4 Vegetable oil 1 tablespoon Sesame black seeds 1 teaspoon Trimmed, shredded lengthways spring onion 2 Fresh coriander few sprigs For marinade: Light soy sauce 75ml/2-1/2 fl oz Soy sauce dark 75ml/2-1/2 fl oz Rice vinegar wine 2 tablespoons Honey 50ml/2 fl oz Lime juice 1 Grated and peeled ginger fresh root 5cm/2in a piece Grated garlic cloves 3 Sesame dash oil Instructions: Take a large bowl, add and whisk all ingredients of marinade. Honey should be mixed with the liquid. Add the submerge and the trout fillets in the marinade, then leave it for 30 minutes at least. Take out the marinade trout and put it into the paper towel. Take a large frying pan and heat the oil. Cook the skin of trout for 3 to 4 minutes until it gets properly cooked.

Flip another side and again cook it for 1 to 2 minutes, make sure that it will be pink from the middle. Take the serving plates, and remove them from the pan. Take the pan, put the marinade in it, let it boil, and the bubble will emerge until it has a texture like syrup sauce. Take the brush, and put it over the trout, and sprinkle it with the sesame seeds, coriander, and spring sauce. Serve the rest of the marinade as the syrup sauce. Serve it immediately and enjoy it.

Recipe – 19 Cawl

This one recipe will make your day best because it tastes, and the claw is the welsh stew that is too much tasty and love to eat, easy, quick, and tasty recipe. You all will try this recipe. It has amazing to cook, and the mixture of vegetables makes it more attractive and delightful, so make it today. Cooking time: 10 to 30 Serving size: 4 Ingredients Lamb’s neck, preferably welsh 1kg/2lb 3 oz, cut into pieces Lambs stock 2 liters/3 oints 10-1/2 fl oz Roughly chopped and peeled, potatoes 225g/8 oz Roughly chopped onion 225g/8 oz Sliced and trimmed of leeks into 1 cam/1/2 in 225g/8 oz Roughly chopped and peeled carrots 225g/8 oz Roughly chopped and peeled swede 225g/8 oz Ingredients: Take a large pan, put the lamb in it, and pour in the stock. Cook it and bring it to a boil. After this, reduce the heat and simmer it for 1 hour. For a further hour ago, add the vegetables. Now remove it from the heat and cover it and keep it aside to let it cool. Keep it in the refrigerator overnight. When you want to serve it, return it to a boil and again cook it for 15 minutes, or until it gets completely heated. Take the serving bowl and put the spoon of cawl in it with the crusty bread and the welsh of cheese. Serve it warm and enjoy it.

Recipe - 20 Chaschu Pork Remen

This recipe is easy to make, and its assembling is also effortless, so try this delicious recipe and share it with your homies or with your buddies. They will surely praise you for making this flavored braised pork. It's the successful way to make it by slow-cooked until it gets soothing or loves to eat. Let's enjoy it. Cooking time: less than 10 minutes Serving size: 4 Ingredients: Ramen noodles 750g/1lb 10 oz (use alternative udon noodles) Sesame oil drizzle Toridashi stock pints 5 liters Fresh ginger root 30g/1 oz, cut it into 4 slices Slithers garlic cloves 2 Shiitake fresh mushrooms 10, slithers Carrot 1 cut into long strips Shimeji mushrooms 100g/3½ oz Beansprouts soya 200g/7 oz Bamboo sliced shoots 50g/1¾ oz Enoki mushrooms 100g/3½ oz Cut half and trimmed, Choi sum 200g/7 oz Slices, chashu pork 16 500g/1lb 2 oz Cut diagonal, spring onion 4 Sliced diagonal red chili 1 long Halved, tomato eggs 4 whole For serving Chili oil Japanese shop Shichimi togarashi ( spice seasoning Japanese seven) Tuna dried flakes Instructions:

Follow the packet instructions and cook the noodles. Once it is cooked, drain it and take sesame oil, and drizzle on it to stop the stickiness. Take a large pan heat the stock with the garlic, ginger, carrots, and shiitake mushrooms. Simmer it for 5 to 8 minutes, add Shimeji Arrange the noodles carefully, bamboo, beansprouts, Choi sum, enoki mushrooms, and sliced pork in the four serving large plates. Now pour the stock on the pork carefully and vegetables with the ladle. Top it with the sliced chili and spring onion. Take half of the egg and place it on the serving plate carefully. Serve it with the drizzle of chili oil, and sprinkle it with shichimi togarashi, and also take tuna dried flakes and flourished on it. Serve it warm and enjoy it.

Recipe – 21 Pesto – Stuffed Mushrooms

Have you ever taste this style of mushrooms? If no then we have the best recipe for the mushrooms lover. Once you eat, you will try it over and over. The best thing is its combination with spinach and with butter beans, make it more incredible and seems to be the healthy dish, try it and be healthy. Cooking time: 30 minutes Serving size: 4 Ingredients: Wiped clean, Portobello mushrooms 4large Breadcrumbs panko 25g Sliced diagonally courgette 1 large Oil spray low-cal Tomato puree 1 tablespoon Dried oregano 1 teaspoon Drained butter beans can 400g Washed spinach 100g Pesto Leaves of fresh basil 50g Grated vegetarian alternative or parmesan cheese 30g Pine nuts 25g Lemon juice or zest 1 Olive oil 1 tablespoon Black pepper and sea salt Instructions: Preheat the oven at 200degreeC/ Fan 180 degree C/ gas 6 Take a food processor, put all the ingredients in it to make the pesto, and process it and season it with pepper and salt. For making the coarse paste blitz it, you can add a little water if it is stopping down to push in the bowl. Take a roasting tin and place the mushrooms; faces should be up. Now spread the pesto on each mushroom and top it with the breadcrumbs. In the between of the mushrooms, add the courgette slices and spray on them with the oil.

Now put it into the oven and roast the mushrooms just for 10 minutes. Take a bowl of q00ml of water, then add the oregano, tomato puree and stir it in the butter beans. Now take it out of the tin and add the mixture of butter beans, be careful that the liquid doesn't pour over the mushrooms. Now cover the courgette, and cook it for 20 minutes more. Take out the tin from the oven. Take the four plates and arrange the spinach, and top it with the mushroom with stuffing, butter beans, and courgettes. Serve it warm and enjoy it.

Recipe – 22 Chicken liver and almond pilaf

This method of the liver recipe is very quick; you have to just make it today and try it with your homies and your guest as well. The taste and its texture will make this recipe more incredible because a combination of almonds and chicken liver makes your day more special. Cooking time: 30 minutes to 1 hr. Serving size: 4 Ingredients: Butter 2 tablespoons Finely chopped garlic cloves 4 Chopped onion 1 Pine nuts 2 tablespoons Flaked almonds 2 tablespoons Currants 1 tablespoon Allspice ½ teaspoon Dried basil 1 teaspoon Finely chopped and clear, chicken liver 1lb Ground fresh black pepper and salt Chopped flatleaf parsley bunch Chopped dill bunch For rice: Grain long rice 340g/12 oz Chicken stock 850ml/1-1/2 pints Parsley flatleaf and saffron, for garnish Instructions: Take the pan and melt the butter, add the onion and garlic, and sweat just for some minutes. Stir in the currants and pine nuts and cook them for 2 minutes. Add the basil and the allspices and also the liver of the chicken. Cook it until it gets slightly brown. Season it with fresh black pepper and salt, and also add the fresh herb. Remove the pan from the heat and keep it aside.

For making the rice, put the rice into the buttery residue for a couple of minutes in the pan. Pour it on the stock and cook it until it gets to a boil. Gently simmer it until the rise began to absorbed the stock. Put it into the live mixture carefully and cover it and wait for 15 minutes. Take a fork and fluff up with it, serve it and garnish it with parsley and saffron. Serve it warm and enjoy it.

Recipe – 23 Chicken and Sage Traybake

This recipe is super delicious; you just have to marinate the chicken overnight and cook it. Its taste and texture will give you the best result or taste of life, so hurry up make it for ant occasion and also for the guest who is supposed to come on this weekend, let's try it and have a good day. Cooking time: 1 hour Serving size: 6 Ingredients: For the traybake: Bone-in and skin on, chicken thighs 8 or 4 legs Quartered red onion 2 Unpeeled, garlic blub 1, cloves Peeled and chunks, butternuts squash 400g Dried apricot 8 Dried sage ½ teaspoon Olive oil 2 tablespoons Green olives 50g For Marinade: Olive oil 1 tablespoon Lemon juice or zest 1 Dried sage 1 teaspoon Dried oregano 1 teaspoon Crushed garlic cloves 3 Chili flakes ½ teaspoon For Serving: Flat-leaf fresh parsley Lemon wedges Roughly chopped, thyme

Instructions: Take all the marinade ingredients and mix them. Take a bowl, put the chicken pieces, and season it with pepper. Pour the marinade on the chicken, rub it completely over the skin. Put it in the fridge and leave it to marinate for at least 1 hr., or overnight. Before starting the cooking, take it out 30 minutes before. Preheat the oven at 200C/180C/Gas 6. Take a roasting tin, spread the onion, squash, garlic, sage, and apricot in it. Season it with pepper. Take the olive oil and drizzle it, and try to mix and coat it completely. Mixed the marinade completely but put the chicken on the top. Now roast it for 45 to 50 minutes, until it gets completely cooked thoroughly. Its edges become tender and slightly charred. For the last 5 minutes, add the olive oil and heat it thoroughly. Sprinkle it with chopped herbs and with the wedges of lemon on beside. Before the serving, squeezed it on the chicken.

Chapter#5 Pudding & Desserts

Recipe – 24 Almond Rice Pudding and Cherry compote

This recipe seems to be the traditional recipe for making pudding. You can serve it after dinner or lunch or make it for any occasion like Christmas. The taste of almonds in the pudding is just incredible, and the texture becomes smoothy. So, let's serve it with cherry compote and make an amazing dessert. Cooking time: 30 to 1 hr. Serving size: 4 Ingredients: Whole milk 1-1/2 liters/2 -1/2 pints Pudding rice or short grain 300g/10-1/2 oz Butter 15g/½ oz Caster sugar 3 tablespoons Split, vanilla pod 1 Finely chopped. Balanced almonds 100g/3-1/2 oz For cherry Compote: Pitted cherries 500g/1lb 2 oz Caster sugar 100g/3-1/2 oz Lemon juice 1 Arrowroot 2 tablespoons Kirsch, optional For serving: Whipped double cream 10ml/3-1/2 fl oz Instructions: Take a large saucepan, put the butter, milk, caster sugar, rice, vanilla pod it int. Heat it on low until it gets son to the boiling point, then turn to get down. Cook it for 30 minutes on very low heat. Stir it constantly, and it will get sticky from the bottom.

For the preparation of cherry compote, take the cherries into the saucepan and add the caster sugar, water of 300ml/10 fl oz, and lemon juice. Cook it on slow heat and stir it constantly until the sugar becomes dissolve completely. After this, simmer it for 10 minutes until the cherries become softened slightly.' Take the little water and to mix it with the arrowroot, stir it until it gets smooth. Add this into the cherries and simmer and stir it until it gets slightly thickened like a sauce. Add the Kirch if you want. Add the almonds into the pudding, serve it with a dollop of whipped double cream and take the large spoon of cherry compote. Serve it immediately and enjoy it.

Recipe – 25 Rhubard and custard pots

The perfect combination of rhubarb and custard is rich in flavor and seems to be delicious as it is. Its taste like the caramel and with the custard makes it more incredible, and its texture is soft and smoothy, you can make it in any party or special occasion at your home, so make and enjoy your life with little bits happy moments. Cooking time; 10 minutes Serving size: 4 Ingredients: In length, 3cm, rhubarb 500g Orange juice and zest ½ Caster sugar 1 tablespoon Castered low–fat 400ml Brown sugar, dark brown 20-24g Ground ginger 1 teaspoon Instructions: Take a large saucepan, add the rhubarb, caster sugar, zest, and juice of the orange. Cook and cover it on low heat, stir it gently until the sugar becomes dissolved. Once the rhubarb becomes simmering, cover from the lid and leave it to cook for 5 minutes. It will be tender, but still, the shape should be holding. Take the slotted spoon, divide the rhubarb carefully in the 4 glasses. Avoid too much cooking liquid. Let it wait to be cool. Top it with the custard. Mix the ginger and the sugar. When it began to serve, sprinkle it with ginger and the sugar on the custard. You can sprinkle according to your choice of sweetness. Wait for a while until it gets dissolved, and its color will be changed as the caramel pool on the top of each bowl. Serve it, chill, and enjoy it.

Recipe –26 Blueberry Pancakes

Have tried these blueberries pancakes, if no then here we have the amazing and different style of pancakes, this is amazing in taste and texture, you can make it for the party or at any get together, so make it and serve it to your guest and you can give someone as a gift or surprise, let's try it today and have fun. Cooking time: 10 to 30 minutes Serving size: 8 Ingredients: Self–raising flour 450g/1lb Baking powder 1 teaspoon Ground cinnamon ½ teaspoon (optional) Buttermilk 600ml/20 fl oz Eggs free-range, 3 large Melted butter, a small one for frying 50g/1¾ oz Seed less from 1 vanilla pod, Vanilla extract, 1 teaspoon Blueberries, extra for serving 300g/10-1/2 oz For Maple butter: Softened butter 150g Ground cinnamon pinch Salt small pinch Maple syrup 4 tablespoons Instructions: For making the pancakes, take the flour, cinnamon, baking powder, and salt in a large bowl. Make a well in the center and mix it. Take the egg yolk, buttermilk, vanilla, and melted butter in the large bowl and mix it. Take the clean glass separately, mix the egg whites until it gets stiff peak form. Add the mixture of buttermilk and out into the flour's well and mix it. To loosen the batter slightly, add the spoon full of egg white.

Now stir in the leftover eggs, mix it until it gets the bubbly, fluffy batter. Heat the frying pan on the medium heat of 20cm/8in and add the butter. Take the batter spoonful or the half ladleful in the pan, sprinkle the blueberries on it when it cooks, its risen their size. When the pancakes become brown from the bottom side and are able to flip the side, turn the side and cook it for another half minute. Convert it to the plate, repeat the same procedure with the batter and make it with blueberries. For the butter of maple, add the butter, pinch of salt, and cinnamon in a bowl. Take the hand whisk, and mix with it until it gets fluffy. Add the maple syrup gradually until its consistency becomes whipped. Serve it with the pancakes and enjoy it.

Recipe – 27 Fruity bread and butter pudding

This recipe makes a superb combination with the orange zest and the brioche bread. This pudding will serve as after lunch or dinner, and also if you want to eat something different and full of creamy texture, then make it for yourself and your homies, enjoy it together and have fun. Cooking time; 30 minutes to 1 hr. Serving size: 8 Ingredients: For greasing, brioche butter as needed Brioche loaf square slices 10 -12 Raspberries 300g/10½ oz Caster sugar 125g/4½ oz Liqueur raspberries 1-2 tablespoons Eggs free-range 4 Milk 400ml/14 oz Double cream 400ml/14 oz Orange zest large 1 Demerara sugar 1-2 tablespoons Instructions: Take a large ovenproof dish pie, and butter the slices of brioche, and cut them into diagonal half. In the dish, place the butter side up and arrange the layers of slices. Add the raspberries to a small bowl and take the liqueur of raspberries and sprinkle on it. Add the 2 tablespoons of icing sugar. Spoon it over the brioche layer with the lightly crushed. Take the few raspberries and sprinkle them over. Top it with the rest of the brioche slices and also arrange the leftover raspberries on the brioche, tuck into between as for leaving far few for the top. Take the remaining sugar, add the eggs and double cream, and milk with orange zest.

It should be well combined, and pour the mixture on the brioche and the raspberries. Let it wait for the pudding for half an hour. Preheat the oven to 400 F. Add the few dots f butter in the pudding, and sprinkle the demerara sugar on it. Bake it for 35 to 45 minutes until it gets properly set, lightly toasted, and golden brown. Serve it warm or cold it's up to you, and enjoy it.

Recipe - 28 Chocolate Peanut Butter Mug-Cake

It is time to try various kinds of cakes, and what is better than mug cake from bikers. Coconut oil and almond milk make it all the more delicious. Cooking time: 15 minutes Serving size: 1 Ingredients: 2% milk 6 tablespoons All-purpose flour 6 tablespoons Baking powder ½ teaspoon Oats quick-cooking 3 tablespoons Chocolate chips semisweet 2 tablespoons Canola oil 2 tablespoons Sugar 3 tablespoons Peanut butter 1 tablespoon Salt ¼ teaspoon Instructions: Spray a coffee mug of 12 ounces using cooking spray. Then add oil and milk to it. Add salt, baking powder, oats, sugar, and flour and stir well to combine. Add the chips of chocolate and add peanut butter on top. Microwave the cake batter on high for 2 ½ minutes. Serve instantly.

Recipe – 29 Jam Roly –Poly

This recipe serves as the more delicious, like a roly-poly its presentation make it more curios for the kids and you can make it for the birthday party, or any other family function. Make it and enjoy the taste of life with your family, have fun. Cooking time: 30 minutes to 1 hour Serving Size: 6 Ingredients: For greasing, Softened butter as needed Flour self-raising 200g Caster sugar 1 tablespoon Salt good pinch Water or semi-skimmed milk 150ml Strawberry jam or raspberry 6 to 7 tablespoons Instructions: Preheat the oven at 200C/180C/Fa/Gas 6, take the large butter baking sheet, and keep it aside. In a large bowl, Stir the suet, flour, sugar, and salt in it and combine them. Stir in the milk to make it spongy and soft dough. Take the dough, and put it into the floured surface, and knead it for some minutes. Roll out the dough to 22cmx32cmx/8-1/2 in x13 in the shape of a rectangle. Now take the now dough and spread the jam on it, leave it for 1.5cm/1/2 border. Now roll up the dough gently and covert it to the greased paper, and seam it to the side down. Take the baking sheet and wrap the roly-poly. Try to make it expand to allow the pudding a long pleat in the paper when it cooks. Tie it with kitchen string tightly to seal the pudding, and twist the end of the paper. You can repeat the same process with the foil kitchen paper. Put it into the roasting rack for roasting tin. Take the roasting tin and pour the boiling water halfway up in it.

Cook it for 30 to 35 minutes. Take it out from the oven, open its foil wrap and unwrap the paper while opening its strings. The pudding will be lightly brown and risen well. If the jam is placed outside, then don’t be worried its tastes more delicious. Take it out on the serving plate, and make its thick slices through cutting. Serve it with cream and hot custard. Serve it chill and enjoy it.

Recipe - 30 Lemon Pudding

The lemon tart and its taste with the perfect combination of dessert make it more incredible, and you can serve it after lunch or dinner. This will make the yummiest ending of the meal, just make this easy and quick recipe for all and spread the sweetness together. Cooking time: 45 minutes Serving size: 4 Ingredients: Separated egg 2 large Sugar 1 cup All-purpose flour 3 tablespoons Milk ¾ cup Lemon juice ¼ cup Melted butter 1 tablespoon Lemon grated zest 2 teaspoons Instructions: Take the eggs and let them stand for 30 minutes at room temperature. Take a large bowl, combine the flour and sugar. Stir in the lemon juice, milk, lemon zest, and butter. Take a small bowl, beat the eggs whites with the clean beaters on the high speed until it gets peaks stiff form. Fold it in the lemon mixture. Now pour it in the greased baking dish of 1 –qt. Take a large baking pan and place it in it. Fill this large pan of hot water with a depth of 1 in. Uncovered and bake it at 350 degrees for 45 to 50 minutes until the inserted knife comes out cleans. Serve it warm, and enjoy it.

Conclusion This recipe book will give you the best taste of life, it has chapters, and each one has different delicious recipes for you all. Make this delicious recipe and enjoy with your homes, buddies, and make it on the different occasions and parties at your home. You can make the starters, appetizers, side dishes, main course, and soothing pudding. To make your life easier and give yourself time back to enjoy the taste of life, as you want to do, and let's make all the food dreams come true. As the bikers share all of their special and quick, and easy recipe with you all, you can make it with your friends as they are made together with all the dishes. Give power to yourself and enjoy the moments with bikers recipes. Enjoy each recipe according to your mood swings, be happy, and enjoy life. We have tried to give you the best gift in the form of this Biker cookbook recipe. You must enjoy it, be healthy and take care. Thank you!

Author's Note

Thank you so much for taking the time to download and read this book(and most likely re-read because C'mon, it's awesome). I'm gutted to even dare ask for something else after all you've already done but I still need one more favor from you, reviews and feedback. Your input is important to me and if you have any constructive criticism or new ideas, you'd like me to consider, please don't hesitate to reach out to me, I can't wait. Thank you, Brooklyn Niro

About the Author Brooklyn Niro - The physical manifestation of dedication to craft - has been immersed in cuisines and baked goods for over 20 years. Despite all that she went through, diagnosed with sickle cell anemia at age 2 and losing her father when she was only 4 years old, she always wanted to be the consoler and not the one being consoled. Her mother was a sous chef who cooked whenever she was sad and she cooked even more after the death of her husband. Niro loved to stay with her mum in the kitchen while she cooked and quickly contracted the contagious hobby, she soon began contesting and winning local bake-offs, and after high school, she attended a culinary academy where she refined her skills. Over two decades, she has worked as a chef at a plethora of restaurants, resorts, cruise boats, and five to seven-star hotels in a wide range of cities and states from Florida to Las Vegas, Chicago, and New York. Brooklyn is currently the chef de cuisine at one of the most exclusive restaurants in Los Angeles, she has transformed the already profitable business into a bankrolling machine with her unique cooking talents and witty, off-handed comments.